English Brown Ale
Northern English Brown Ale

 

Type: All Grain

 Date: 12/2/2013

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 73.68 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.53 %
0.75 lb Special Roast (50.0 SRM) Grain 7.89 %
0.50 lb Victory Malt (25.0 SRM) Grain 5.26 %
0.25 lb Chocolate Malt (400.0 SRM) Grain 2.63 %
1.25 oz Challenger [6.70 %] (60 min) Hops 26.8 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 4.92 % Actual Alcohol by Vol: 6.52 %
Bitterness: 26.8 IBU Calories: 235 cal/pint
Est Color: 18.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 9.50 lb
Sparge Water: 3.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.00 qt of water at 166.4 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
12/4/2013 - Gravity was a bit high, pitched yeast at 75 degrees (saved from Ordinary Bitter), plastic bottle containing the yeast was a bit carbonated which happens sometimes. Brought upstairs to ferment a bit warmer after cooling in the basement for a few hours.

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